Sweet strawberry jam tucked into pillowy rolls and topped with cream cheese… in mini! You’ll want to make these mini strawberry jam sweet rolls ASAP.
I baked these on a Thursday night after talking about them for WEEKS to my neighbors. You see, I was working on a new strawberry jam recipe a little while ago. Therefore, there’s a significant portion of my pantry currently devoted to strawberry jam, and I haven’t technically made “my” strawberry jam for the season! So what’s a girl to do when she has fruit jam to use up before the next season’s canning? Make mini strawberry jam sweet rolls, naturally.
You can make these rolls with ANY fruit jam, by the way. This is a great recipe to use up extra jam! I used about a cup and a quarter or so of jam, mostly because I was a bit heavy handed on the spreading. I did want to be sure to get the strawberry flavor into each roll. Since the jam is the only source of fruit flavor here, you don’t want any empty swirls.
Can I take a minute to gush about the mini size, please? Normally I’m a fan of the big and puffy rolls, but this recipe is just so perfect in mini! There’s just the right ratio of jam to dough and glaze. I think it’s also fun to be able to bake them in a sheet pan. Aaaaaand, this is the only way I will ever make sweet rolls for a party. Because with 48 perfectly portioned strawberry rolls, there’s plenty to share.
Between 6 people. Maybe.
I’m halfway kidding about this. These mini strawberry jam sweet rolls are really good though. I’m definitely looking for another reason to make them ASAP. Once more before we go to the farm for some berry picking for sure.
Tips for sweet roll success…
When working with yeast breads, there are a few things to keep in mind. First of all, you don’t want to rush the process. Depending on the ambient temperature and your yeast, your rise time may be a little less, or more, than what is listed in the recipe. Check about 10 minutes before time is up and go from there. You don’t want to let the dough rise too long either, or the final structure of the bread won’t be right.
The instant yeast used in this recipe helps to standardize the rise time a bit though because you don’t have to worry about the blooming step before you start your dough. Be sure you pick up “instant” or “bread machine” yeast at the store and not the “active dry” yeast. The methods for working with each are slightly different.
Don’t try to roll out all your mini sweet rolls at once! The first time I tried to make mini rolls (of cinnamon), I split the dough in 2 portions. I ended up getting frustrated and making smaller, but not mini, rolls. The easiest way to get pretty mini sweet rolls is to split the dough in 4 and roll out a dozen at a time. Not only does it require less counter space, but you end up with a better filling to bread ratio.
Use a baking sheet with a raised edge all around. You’ll want this to help keep things clean, provide structure, and make transporting your pretty strawberry jam sweet rolls easy! You can frost right in the pan and serve if you don’t want to transfer to a dish.
Can I make these in advance? What about leftovers?
The rolls are best served warm, the day they are made. If you want to prepare the dough in advance, mix it up the evening before you plan to bake and place it in the refrigerator for the first rise. THEN take out the cold dough the next morning, roll, fill, cut, and allow to come to room temperature and complete the second rise just before baking.
I baked them in the evening and then we warmed some for breakfast the next day and found no significant loss of texture. You can reheat in the microwave for a few seconds until the dough is just warm. Alternatively, place a few rolls in the oven using the “warm” setting for about 5-10 minutes until the glaze has melted slightly.
I hope you enjoy this recipe for mini strawberry jam sweet rolls! If you make them, leave a comment below and tell me if you used strawberry jam or another favorite. I love to hear from you!
Happy baking, darlings!
Strawberry Sweet Rolls
- 1 cup whole milk
- 4 tablespoons unsalted butter, softened, for dough
- 4 tablespoons unsalted butter, softened, for greasing the baking sheet
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 3 1/2 cups all-purpose flour, plus extra for rolling
- 2 1/2 teaspoons instant yeast
- 1 teaspoon vanilla butter bakery emulsion or vanilla extract
- 1 1/2 cups strawberry jam or preserves
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- In a small microwave safe bowl, combine the milk, butter, sugar, and salt. Microwave for 1 minute at full power until the mixture is warm, but not hot. Whisk in the eggs one at a time.
- In the bowl of your stand mixer fitted with the paddle attachment, or a large mixing bowl if mixing by hand, combine the flour and yeast.
- Add the wet ingredients and stir on low speed until a soft dough forms, about 5 minutes. Scrape the sides of the bowl if any pieces are still stuck and add a tablespoon more flour.
- Remove the paddle attachment and switch to the dough hook. If you are kneading by hand, flip out the dough to a clean, lightly floured surface. Knead (mixer or hand) until the dough is smooth and springs back when lightly poked with your finger. If the dough is too sticky, add additional flour by the teaspoon as needed. It should be soft, but not stick to your finger when touched. By machine, kneading will take about 5 minutes, by hand, about 8-10.
- Lightly oil your large mixing bowl and place your kneaded dough in the blow. Cover with plastic wrap and allow to rise in a warm place for 45-60 minutes, until almost doubled. (See notes regarding overnight rise)
- Spread the butter you have softened for the pan in your rimmed baking sheet. Set aside.
- When the dough is about double its size, turn over onto a floured surface and divide into 4 equal pieces. Working 1 section at a time, roll into a rectangle, about a 1/2 inch thick. Spread with your strawberry jam, leaving a clean strip of dough about 1 thick at the top.
- Starting at the long side closest to you, roll the dough into a log. This part is a bit messy because the jam oozes a bit, but keep going! It's worth it!
- Divide your log into 12 equal sections and cut using floss, a bench scraper, or a very sharp knife. Place on your buttered baking sheet.
- Repeat the process with the remaining 3 sections of dough.
- Cover again with plastic or a clean tea towel. Allow to rise about 30 minutes until puffy and doubled in size. Preheat your oven to 350 F while the rolls are rising.
- Bake for 13-17 minutes until lightly browned. Remove from the oven and place on a rack to cool.
- While the rolls are warm, cream together the butter and cream cheese for the frosting. Scrape the sides of the bowl. Add your sifted powdered sugar, and stir in the vanilla.
- Spread the frosting over the rolls and serve slightly warm.
- The strawberry jam sweet rolls are best the day they are made, but you may store them in the refrigerator up to 3 days and reheat in the microwave for a few seconds or in the oven using the "warm" setting for 5 minutes before serving.
If you are preparing the dough in the evening to bake fresh the next morning and would like to allow the dough to rise overnight, place the dough in the refrigerator at this point. The following morning, remove the dough, roll while still cold, then allow to complete the second rise before baking.
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